If you make this during the summer, locally grown okra, corn, onions, garlic, and bell peppers are available at many New Mexico farmers’ markets. The recipe also calls for rotisserie chicken from the store to make preparation time quick for this rendition of a classic Creole stew.
PREP:Â 30Â MINS
TOTAL TIME:Â 30Â MINS
Ingredients
3 tablespoons vegetable oil, such as safflower
1/3 cup all-purpose flour
2 red bell peppers (ribs and seeds removed), chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano
1 tablespoon Creole seasoning (additional chili powder, cayenne, thyme, and basil to taste)
Coarse salt and ground pepper
2 cups of a mix of corn, red bell pepper, and fresh okra (sliced thin) or 1 package (10 ounces) frozen, cut okra
1 can of fire-roasted tomatoes
8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
Store-bought or homemade cornbread, for serving (optional)
4 cups water (or 2 cups water and 2 cups chicken broth)
In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. To make the roux, add flour to the oil and cook, whisking constantly, until pale golden (about 5 to 7 minutes). Stir in bell peppers, onion, garlic, and oregano; season with salt, pepper, and creole seasoning. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes. Add 4 cups water; stir in corn, okra, and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with more spices, salt, and pepper; if desired, serve with cornbread.
Photos by Alison Penn
